36 comments:

The egg whites look to me (who am no baker, but still) like they have been beaten too stiff. They have no shine left on them, even before their breakup. OTOH, you have access to macarons baked by others, so maybe you rest content with that?Probably not one of those macaron bakers could blog as superbly as you!

OK, my favorite rice flour recipe and so easy too is from the Tartelette blog. It is Ollieberry tartelettes or little cakes. I don't have Ollieberries so I use raspberries and plop two or three berries in each. It really is quite good and very simple.

Maybe you can give the rest of the Almond flour away with your next painting you sell. :)) I am finish up a book called Bonjour Happiness by Jamie Cat Callan, I have been reading..which is very good by the way.. and when I looked at the acknowledgements in the back, who should I see mentioned but Paris Breakfasts. You are everywhere. :))

Carol, if our weather stays this cool, I might soon be inspired to try some early autumn baking (without ground up almonds, though.)

Today on my errand rounds, I was on a Madison Avenue number 3 bus, and saw Laduree as we passed by. Too much rain to get off the bus and check it out. Perhaps the sun will return soon, and let the US Open actually continue at a schedule that won't damage the players. Today was a real mess.

I agree that your little muffins looked great ... sorry that they did not meet your expectations.

Carol, when life gives you too much almond flour, make marzipan! many versions without egg whites!I am tempted to try your macamuffins, would have to be better than my latest macaron attempt! They look tasty anyway. As do the savory dishes...

cosmetic purposes- that's it! Make a facial scrub with it by mixing in some almond oil! all natural goodness to nourish your skin! You could even slather a bit on a crossoint for an impromptu snack whilst beautifing!

Carol, I have baked quite a bit for 50 years; my biggest problem is substituting ingredients in an attempt to make them healthier, until they're not worth baking as they're boring rather than yummy. I agree, cutting the sugar in half doesn't work. The best recipe I have for any muffins is RITZ-CARLTON BLUEBERRY MUFFINS. They're easy to find on-line. Be sure to put the sugar on top before baking (don't skip that step) as it takes them from good to outsanding.

Carol, Sorry to keep sending more comments, but my brain wakes up slowly. The almond flour sounds great for chocolate chip cookies. I used to (if I had a food processor, I'd still do it), grind up walnuts to put in chocolate chip cookies, as some of my children would complain about them & I thought the cookies were too sweet w/o nuts.

Yes, the toaster oven idea is the best way to salvage your mini muffins. Or, you can put a dab of butter in a pan, and get it hot, then drop the split through the middle muffins on top until they get hot, dry, and a bit crisp.

Elana's Pantry is a blog that uses a lot of almond flour. She is celiac as well as her sons, so she uses almond flour. Has written several books on the subject.

You are a hoot. But keep trying. Yes, you must be exact when you bake. It's not like cooking.

P.S I use the French meringue technique. I don't age my egg whites. I use regular granulated sugar (C&H) for the French meringue. I use regular confectioner's sugar (C&H). There's nothing really mythical about it; it's about the strength of the meringue, the macaronage and for me, most importantly, oven temp!

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♥carol gillott♥

l'Ile Saint Louis, Paris, Ile de France, France

Hi I'm Carol Gillott,
My Mom taught me watercolors at 5 and I'm still at it. Now I live by the Seine on l'Ile Saint-Louis. Do consider subscribing to my Paris letters and maps on Etsy and enjoy a taste of Paris in your mailbox every month to savor with a hot chocolate and croissant. I paint Paris dreams.